Effects of Dietary Probiotic Supplementation on Egg Quality during Storage

The objective of this study was to evaluate whether probiotic supplementation laying hens can improve the quality eggs during storage. trial developed in a commercial farm, which light-weight (36 weeks old) housed cages were randomly selected for one two different treatments: control group fed non-supplemented diets, or birds with diets supplemented 50 g/ton probiotics. lasted 84 days, comprising three productive phases 28 days each. fresh egg evaluated and then stored separated assessment at each storage interval (7, 14, 21, 28, 35, 42 days). Means compared using variance analysis considering differences 5 10%. able albumen weight, yolk length, height, index (p < 0.05) Yolk color (fan) also improved by 3.9% 0.001), while increases 1.35% 0.001) luminosity, 8.05% red intensity, 3.4% yellow intensity observed comparison group. Probiotic treatment reduce 2.03% pH, 19.65% TBARS levels when treatment. Therefore, addition probiotics hen is an effective strategy